Easy Slow-Cooker Chicken Korma

An easy slow-cooked version of an Indian classic. MORE+ LESS-

By The Food in My Beard

March 8, 2017

Ingredients

pounds boneless skinless chicken thighs, chopped into 1-inch chunks

can (28 oz) Muir Glen™ Organic Crushed Tomatoes Fire Roasted

small white onion, diced

5-7 jalapeño, diced (seeds optional depending on how spicy you want it)

red bell pepper, chopped into large chunks

cloves garlic, grated

thumb-sized piece ginger, grated

1/2

head cauliflower, broken into bite-sized chunks

3/4

cup yogurt

tablespoons curry powder

Salt and pepper

Cilantro

Cooked Rice

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1

Mix all of the ingredients in a slow cooker. It will seem thick/dry, but as it cooks a nice sauce will form.
2

Cook on high for 4-5 hours, or low for 6-7 hours.
3

Serve with rice and garnish with cilantro.

No nutrition information available for this recipe

With just a slow cooker, chicken korma curry, classic Indian dish that's full of flavor and a little heat, is incredibly easy to make right at home. The idea of making Indian food can seem daunting to most American home cooks, but with recipes like this one, there's no reason you shouldn't give it a try! Chicken korma lends itself to a slow cooker easily because it’s a one pot meal. So why not just let the slow cooker do the work? The best thing about this recipe is even though it's easy, it still tastes exotic and seems like a fancy meal you spent a lot of time on. If you are a true beginner to Indian cuisine, feel free to reduce the heat in this dish by using less jalapeno and taking out the seeds. You can also use less curry powder. It’s like dipping your toe in the pool before you jump in! Juicy, tender, delicious. I left the seeds in my jalapenos so it also had a nice kick. Serve up with a side of rice. This is a tasty dish that breathes new life into your same-old slow cooker! Classy enough for guests, but easy and hearty enough for a busy weekday dinner.